Carrot Cake
Adapted from Aunt Julia's recipe.
Beat together:
- 1 1/2 cups oil
- 2 cups sugar
- 2 Tbsp powdered egg replacer
- 4 Tbsp water
Add:
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
Fold in:
- 1/2 cup chopped pecans or walnuts
- 3 cups grated carrots
Bake at 325 degrees:
one 13x9 pan about 1 hour or two 9" rounds about 45 minutes or until firm and lightly browned.
Frosting:
- 8 oz. tofutti cream cheese
- 1/2 cup nonhydrogenated margarine
- 2 tsp vanilla extract
- 2 cups confectioner's sugar
Beat together until fluffy and spread on cooled cake.
